Description
These baked falafel sliders are a lighter twist on the classic, made with mushrooms, almond meal, and chickpeas for a juicy and hearty patty. Paired with refreshing hemp tabbouleh and a creamy-sweet maple tahini sauce, they’re perfect for lunch, dinner, or appetizers.
Ingredients
- 1 tablespoon ground flax
- 3 tablespoon water
- 1 cup sliced mushrooms
- ½ cup sliced onion
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 can (398 ml) chickpeas, rinsed and drained (about 1 ¾ cups)
- ¼ cup low-sodium vegetable stock
- 1 tablespoon lemon juice
- ¼ cup curly parsley leaves
- ½ cup almond meal
- ⅓ cup chickpea flour
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups curly parsley
- ¼ cup finely chopped red onion
- ¼ cup diced tomato
- 3 tablespoon hemp hearts
- 1 tablespoon olive oil
- 2 teaspoon lemon juice
- Sea salt and black pepper, to taste
- ¼ cup tahini
- ¼ cup water
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
- Mini pita breads, for serving
Instructions
- Preheat oven to 375°F (190°C).
- Mix ground flax with water and refrigerate for 10 minutes until thickened.
- In a pan, sauté mushrooms and onion in olive oil for 3–4 minutes. Add garlic and cook for another 1–2 minutes.
- Transfer mixture to a food processor with chickpeas, flax mixture, and remaining falafel ingredients. Blend into a thick batter.
- Scoop about 1 ½ tablespoons of mixture, shape into balls, and place on a parchment-lined baking sheet. Bake for 30 minutes, flipping halfway.
- While baking, prepare tabbouleh by mixing parsley, onion, tomato, hemp hearts, olive oil, lemon juice, salt, and pepper.
- Blend tahini, water, lemon juice, apple cider vinegar, maple syrup, garlic powder, and salt until smooth for the sauce.
- Warm mini pitas in the oven during the last few minutes of falafel baking.
- Assemble sliders: cut pitas in half, spread sauce, add tabbouleh, place falafel, and top with more sauce. Serve immediately.
Notes
- Drain chickpeas well and avoid over-processing to prevent mushy falafels.
- Store falafels in fridge up to 4 days; reheat in oven at 350°F for 10 minutes.
- Falafels can be frozen after baking and reheated at 375°F until warmed through.
- Sauce lasts up to 5 days in the fridge; tabbouleh stays fresh for 3 days.
- Swap chickpeas for black beans, or almond meal for oat flour as variations.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slider
- Calories: 145
- Sugar: 2g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
